Long beans Devil, different and special. Let's try and taste it.

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Hello my loving Hiveans,

How are yo dear friends, first of all I wish you a good afternoon. We are getting heavy rain these days. I hope you all are doing well and happy under good weather conditions.I have seen that a very popular dish in some countries is called long beans. So today, I am bringing my favorite art to show you Another very delicious recipe that can be made from these long beans. We call this 'Long beans devil'. So, let's see how to make it.

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Ingredients;

  • 250g of longbeans
  • A teaspoon of salt powder
  • Half teaspoon of pepper powder
  • A teaspoon of chilli pieces
  • A tablespoon of tomato sauce

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  • A tablespoon of vinegar
  • 150 of oil
  • A few curry leaves
  • About two pieces of leaves
  • About two large onions, sliced ​​about
    Half an inch thick
  • One medium size tomato cut into squares
  • A capsicum cut into circles

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The method of making;

Wash and clean the long beans and cut them into two inch pieces.

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Now heat a pan and add oil to it and heat the oil well.

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After that add the chopped long bean pieces and reduce the heat on the stove.

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Fry in this way for about three minutes on low flame so that the color does not change.

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Keep about one and a half table spoon of oil and remove the remaining oil from the pan and add pandan leaves and curry leaves.

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Lower the flame in the lidi and add the chopped onion pieces.

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After about a minute, add the chopped capsicums.

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Add pepper powder and salt powder and stir.

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Add a teaspoon of chilli pieces and then add vinegar and stir.

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Now add the fried long bean pieces.

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Add tomato pieces.

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Mix everything is well.

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At the end add tomato sauce, stir and remove from heat.

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These long beans are a very tasty dish. Long beans is very tasty whether made as a curry or fried.And this long beans devil is very delicious. A difference and special. As well as a family meal, guests can be entertained and served at a banquet.

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Warmly thanking you for reading.

Long beans Devil, different and special. Let's try and taste it. | Ecency